Steak au beurre d’herbes et citron

Steak with Herb & Lemon Butter

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Preparation info

  • Serve

    4

    • Difficulty

      Medium

    • Ready in

      25 min

Appears in

French Brasserie Cookbook

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

There is so much you can do with the forgotten cuts of meat. Rump, oxtail, cheek and blade are good for a variety of uses, from minute steaks to stews, and they make a refreshing change from the classic fillet, sirloin or entrecôte. When growing up, we used to eat minute steaks and stews quite often. Maman always made them on tuesdays, because that was market day and the meat was guaranteed to be fresh and of high quality. The classic minute steak is a terrific no-nonsense meal – great served with home-made fries and a seasonal salad or in a simple baguette with mustard.

Ingredients

    Method